Perfect Almond Flour Brownies

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These are the best Almond Flour Brownies you will ever make. They are so rich and decadent, that it’s hard to believe they are naturally gluten-free and made without white flour! My family agrees that they are better than a box mix.

almond flour brownies on a marble board

How to Make Gluten-Free Brownies from Scratch

All you need is 8 ingredients to make these almond flour brownies, and you probably already have on hand. Since we’re working with almond flour, there’s no need to separate “dry” and “wet” ingredients– just stir them all together in one bowl, and make sure you press out any lumps!

I do recommend using room temperature eggs, when possible, so that the melted coconut oil won’t harden when it touches cold eggs from the fridge. I never remember to leave eggs out on my counter ahead of time, so I’ll usually let them sit in a bowl of hot tap water for 10 minutes while I measure out everything else, to help remove the chill.

almond flour brownie batter in glass bowl

If you use cold eggs from the fridge in this recipe, the brownies will still turn just fine, the batter just might be a little thicker from the coconut oil hardening up. Either way, this batter will be thicker and stickier than traditional brownie batter, so don’t expect to be able to pour it into the pan. (It’s not a runny batter.)

You can use wet hands or a spatula to spread the sticky batter into the bottom of the pan, and don’t worry– the batter will spread and expand as it cooks, so you don’t have to make it look perfect. Lining the pan with parchment paper will make it easy to pull the brownies out of the pan later, too!

raw and cooked brownie batter in pan

How Do You Make Almond Flour?

Almond flour is a fancy name for finely ground almonds. In this case, we’re using blanched almond flour, which is made from blanched almonds (so their brown skins have been removed) that have been very finely ground into a powdery consistency. I have a tutorial on how to make almond flour, if you want to try making it at home!

I haven’t tested this recipe with almond meal yet, which is ground almonds that include the skin. In my experience, almond meal tends to produce more cake-like results, while blanched almond flour produces more crisp & buttery results with baking. So, I recommend trying these brownies as written using the blanched version, but I’m sure that almond meal will still produce a delicious result, with a slightly different texture.

Almond flour vs. Regular Flour

If you’re wondering about how to substitute regular flour for almond flour, I would recommend first looking up a recipe for the exact flour that you want to use. Almond flour has a lot more fat and protein compared to white flour, so I typically use a little more almond flour and less oil when trying to alter a traditional recipe.

Try one of the other brownie recipes listed below if you need to use a different type of flour!

almond flour brownies arranged on white surface

More Healthy Brownie Recipes

I have lots of gluten-free brownie recipes on my website already, so you might want to check them out if you have other ingredients that you’d like to use up.

almond flour brownies on a marble board
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4.53 from 74 votes

Perfect Almond Flour Brownies

These are the best almond flour brownies you'll ever make, and they are naturally gluten-free. I love how you only need a few minutes to stir the batter together!
Course Dessert
Cuisine gluten-free
Keyword almond flour brownies
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 16
Calories 123kcal



  • Preheat the oven to 350ºF and line an 8-inch square pan with parchment paper. (I like to spray the pan lightly with oil first, so that the parchment paper will stick in place.)
  • In a large bowl, combine the almond flour, coconut sugar, cacao, eggs, oil, baking soda, vanilla, and salt, and stir well to form a thick batter. It will be much thicker and stickier than a traditional brownie batter, so be sure to mix well and break up any lumps.
  • If adding the mini chocolate chips, reserve 2 tablespoons to sprinkle over the top, then fold the rest of them into the batter. Transfer the batter to the prepared 8-inch pan, then use a spatula (or use wet hands) to press the batter evenly into the bottom of the pan. It's okay if it's not perfectly smooth, because the batter will spread and expand as it cooks. Sprinkle the reserved chocolate chips over the top.
  • Bake at 350ºF until the center of the pan doesn't jiggle, about 25 to 30 minutes. If using a larger 9-inch pan, the brownies might cook a little faster, so be sure to keep an eye on them around the 20 to 25 minute mark. It's normal for the brownies to puff up in the oven, and then deflate slightly as they cool.
  • Let the brownies cool for at least an hour before slicing them into 16 squares. They probably won't last long before they are all eaten, but I recommend storing these in an airtight container in the fridge for the best shelf life. They should last in the fridge for up to 5 days, if you don't eat them all by then.



I have not tested an egg-free version of this recipe yet, but try my Vegan Almond Meal Brownies if you want a tested option!


Calories: 123kcal | Carbohydrates: 14g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 24mg | Sodium: 101mg | Potassium: 49mg | Fiber: 2g | Sugar: 9g | Vitamin A: 41IU | Calcium: 26mg | Iron: 1mg
Nutrition info is per brownie, and is automatically calculated using generic ingredients, so it’s just an estimate, not a guarantee. For more accurate results, I recommend using the labels on the back of your ingredients at home.

If you try these brownies, please leave a comment below letting me know how you like them! And if you make any modifications, I’d love to hear about those, too. We can all benefit from your experience.

Almond Flour Recipes

Need more ways to use up your almond flour? Here are some of my favorite recipes!

Reader Feedback: What’s your favorite dessert recipe? Feel free to share links in the comments below!

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These are delish! My eggs were jumbo so they came out like cake but we loved every bite!


Absolutely amazing! My hubby says it’s the best cake type food he’s ever had.


This is a delicious and simple recipe. I have been trying to navigate gluten free baking and find it quite challenging to make something truly satisfying. I really enjoyed the delicate chocolate flavor and the airy texture.



These are the best brownies I have ever tasted,
I added walnuts on the top and they were delicious.
Thank you so much for the recipe!

Sara s.

I have made these twice just as written. They came out great. Is there a way to “veganify” them? For example, I substitute eggs with flax eggs or aquafaba?

    Sara S.

    Update: I have had success with using flax eggs. The brownies are a little more “doughy” without the eggs, but still delicious. I will try to bake an little longer next time to see if that helps. Delicious all around, still.


Thank you for the absolutely d-e-l-i-c-i-o-u-s recipe!!! I think this is the best brownie recipe ever?!! They are insane!!! So fudgy, gooey and moist.

sujila vakalapudi

This is the best home made brownie ever. The best parts are always those chewy edges and they turned out just right.


We really enjoyed these brownies! We put baked them as cupcakes (7 large cupcakes with one batch of batter). We altered the recipe slightly by using 1/3 cup coconut sugar and 1/3 cup monkfruit sweetener. We didn’t use chocolate chips. Ours were more of a cakey texture, but still moist and yummy. We are going to add melted chocolate and a little more coconut oil next time!


These came out dry and cakey for me? I used blanched almond flour and Lily’s baking chips.


    I forgot to mention that I didn’t use the chocolate chips.


These brownies taste amazing! They are rich yet soft and chewy… I’m making my second batch within a week! The first time I added chopped walnuts and it was delicious-About a half of a cup.

Tina V in AK

These are awesome! I added 2 tbsp adams peanut butter and about 1/4 chopped peanuts to mine to my batter to make them a peanut butter brownie! Superb!
Thank you!


hi can i omit the sugar entirely?


I normally love all detoxinista desserts and they are so well tested but I think this one needs some tweaks. I’ve made it twice now in an 8inch pan and they come out dry and crumbly. I tried baking for 20min but still dry. Bummer! I’ll have to go back to the black bean brownies those are much better.


Thank you for this yummy recipe. I made this yesterday and it turned out really good.I used 1/2 cup sugar instead 1 cup. Also used 9X5 inches backing pan. I baked it for 28 minutes.


This recipe is delicious but the mix yielded a small amount of batter that wasn’t enough to fill out the bottom of my 8inch baking baking pan and i was only able to get 9 small brownie slices at the end! I followed all the measurements and instructions! It still came out delicious though and i will definitely be making this again!


Substituted monk fruit sweetener (1/2 cup + 1 Tbsp) and added pecans. Baked for 24 minutes but will reduce that next time as I like them gooey. Delicious brownies. Family loved it!

Marilyn Batey

Hi Megan, thank you much for this awesome brownie recipe! I was thinking of making a double butch. Do I need to double the baking time also? Thank you so much!

    Megan Gilmore

    If you’re using a larger pan, like a 9×13, I don’t think the baking time would totally double, but you might want to add 10 minutes or so, until they aren’t jiggly in the middle.

Marilyn batey

The best brownie recipe ever!


Love these brownies. Have probably made them about 4 times already!


Delicious! Used half the coconut sugar and added some chopped walnuts. Baked for 18 minutes (I have a hot oven) and probably could have done even less as they turned out a bit dry. Lovely flavor though, will keep experimenting to get gooiness next time!

K Smith

I have read and reread the recipe to make sure I did it right because these are gross (sorry, but true). I had high hopes based on all the 5 star reviews. But I have to agree with the review saying these taste like chocolate dirt. They were extremely dry, flat, and flavorless, and they definitely didn’t look like the pic on the recipe. I didn’t use the mint chocolate chips — maybe that’s where the difference is. :/

    K Smith

    P.S. Brownies are my weakness. This is the first time in my life that I’ve thrown away brownies. 🙁

Carolina Santiago Pio

wonderful recipe, I made it and it’s really hard not eating it all!!!


These are SO GOOD!!! The only sub I made was avocado oil instead of coconut oil. The first time I made them they came out more cakey. The second time I mixed the eggs, oil, and sugar well first, then only mixed until just combined with other ingredients and cooked them a little less and they were perfectly fudgy and gooey and delicious! (the first batch was delicious too but I really prefer a fudgy brownie:) This is definitely going to be my go-to brownie recipe!!


Any substitutions for”granulated sugar? That’s is like honey a monosaccharide? Thank you.


I love this recipe… changed the coconut oil to olive oil and put 3/4 c of sugar instead of 1 because none of my family are sweet tooth. Everyone likes it!! Thank you so much

Parul Sharma

Our mix was dry and we had to use double the recommended butter. These are tasty brownies though.

    Parul Sharma

    I forgot to say we used Bob’s Red Mill egg substitute in the mix


Used a little more than 1/2 c coconut sugar, 1/3 c cocoa. Cooked 18 mins. More like cake than brownie. Try applesauce addition next time?

Sally Toews

Can i substitute Stevia for the sugar


I experimented and made these with flax eggs and they came out good. A little crumbly, and not AS rich, but still delicious. My 3yo loved them!


I made these with butter instead of coconut oil and they were excellent! Even better the next day. Do you think next time I could substitute extra virgin olive oil in place of the coconut oil/butter? Thanks!

Lindsay O'Brien

Can I freeze these?
Btw, I looooove your recipes. Is there a dessert cookbook floating anywhere? I usually print the recipes but would
Love to support you thru a book sale!


This is by far the best brownie recipe! And it has been my go to. I cut the coconut sugar to 1/2 cup. And it’s still so good.I sometimes would sub the 1/2 cup of cocoa powder to 1/2 cup of almond flour and omitted the chocolate chip. And it’s so amazing, it tastes like a blondies cake. All my friends, neighbors, kids and family approved. Thank you, Megan.

Elizabeth Simons

Delicious! I followed the directions exactly as written and enjoyed savory brownies that weren’t too sweet (coconut sugar)


Omg this is so good!!!! Added some walnuts on top and a little more choco chip on top. Just the right sweetness but next time i’ll try 3/4 cup. If I use erythritol how many would I put?


Okay omg best brownies ever I never made brownies from scratch but these are dam good I used 2tablespoons of vegetables oil because I didn’t have butter or coconut oil still came out great fudgy chewy mmmmm definitely be making these again


I was skeptical but brownies came out delicious. Family also loved it!


I’m going to try this recipe this weekend. I’m trying to cut back on cane sugar and I don’t have coconut sugar. Can honey or maple syrup be used in place of sugar?


YUM! Been wanting to use my almond flour for awhile now and this was so good! Didn’t have coconut sugar, so I used brown sugar and baked it a little over 20 minutes so it was still moist!


These brownies are dangerous! At least that’s what hubby says. Very easy to make. Even easier to eat!


These are delicious!! I loved them.


Best brownies ever! They are so healthy and so good! Thank you very much!!

Lisa Haake

These were very good. I made some changes…doubled the recipe, substituted apple sauce for the oil, 1 1/2 cups sugar, no chips added. Friends loved them!!


I followed the recipe but the brownies didn’t puff up or spread out in the oven. They came out exactly the way I put them in. I didn’t really get brownies at all. I got something similar to a flat cookie that was okay but not great. I wonder where I went wrong. It was really stiff and dry and tough to spread, but that is what resulted from the recipe.


Can I subs the coconut oil for avocado oil? Thanks

Dawn Zanoni

So good! And simple (I’m not very talented in the kitchen at all!) We didn’t use any chocolate chips – they aren’t necessary. This will definitely be a staple in our house.


I’m sure it will taste good but there was no jiggling to this batter at all~ I just had to press it in to the pan
I’ll let you know how they turned out in 10 minutes… still in oven. Grand kids are here… the true test!!

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